Hello,
I’m currently trying to make Neapolitan pizza (canotto style) and I struggle to stay consistent.
Could you help me identify what are the issues with my recipe?
– 65% hydration with Caputo Nuvola
– Used this [calculator for proportions](https://www.stadlermade.com/pizza-calculator/)
– Dough rested 1h15m (66 °F) > into the fridge for 25h (40 °F) > make dough balls 3 hours before baking in my Ooni at 788°C.
Issues:
1. [Dough balls too sticky](https://i.imgur.com/CfLj6Tc.jpg)?
2. Dough [not cooked enough inside](https://i.imgur.com/2DDxsRT.jpeg) but outside seems OK?
3. [Underdeveloped cornicione](https://imgur.com/a/825wN0x) 🙁
Thanks
by Statyx
9 Comments
Hello /u/Statyx!
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How fresh is your yeast? Check the expiration date.
What’s your dough temperature right after mixing? It should be 24-25C.
Bulk @66F is extremely low. Your fermentation doesn’t kick-start well and that can create volume development issues downstream. Never underestimate the impact of temperature on dough structure, and never underestimate the importance of bulk on the overall process.
Have you tried lowering hydration? I find Caputo flours do better around 60%
I would bulk ferment in room temperature for 4 hours or so because your room is cold. Were it warmer, 1h15 would be fine. Then ball and put in the fridge for 48 hours. Also 65% is a bit high to my taste, maybe try 60-62?
It seems your ferment didn’t have proper time and/or temperature to act.
Agreed on trying room temp bulk rise and make sure you’re letting balls come up to room temp for a few hrs before cooking. I like to say heat is the fifth ingredient for dough…
Regarding the app you’re using, I suggest to use pizzapp (on phones), there seem to be pretty good results, and you can set the room and / or fridge temp, among other parameters, and that will adjust yeast.Out of curiosity, I would check with the protocol you used, with the temperatures, if the pizzapp would give you the same amount of yeast.
Are you using a scale? I don’t pay attention to temps at all but my dough is spot on every time.
I have a tiny gram scale for yeast, sugar, and salt.
I have a bigger scale for the flour and water.
PS- I do a poolish neapolitan 60% hydration
Bulk ferment 2/3 of total time. Ball up the remaining of the time. Nuvola can take a higher hydration, If you’re experienced then try upping it. The pizza being doughy/raw means you’re supposed to cook at a lower temp 400c and longer to fully cook or it could mean that it’s underproofed.